Method

To make the marinade: place a medium saucepan over a high heat. Add all the ingredients to the pan keeping the corn flour aside for later. Bring to a gentle rolling boil and leave for five minutes. Add the cornflour mix and stir. Continue to cook and thicken for a further three minutes. Take off the heat and allow to cool.

To marinate the chicken: chop you chicken into large bite size pieces and add to your marinade once it’s cooled to room temperature. Leave to infuse for as long as you can.

To boil the potatoes: pop a medium pot on a high heat and fill with water, season with salt. Chop your new potatoes into similar size chunks as the chicken. Add them to the water. Bring to a boil and simmer for 8-10 minutes. Drain and allow to cool.